What the what lol? You're saying everything your grandma or mom or whomever made when you were a kid came out of a book? That everything you make is prepared by someone else's standard? There is no one right way to do things is all I said. If someone likes more or less of something and it works for them that doesn't mean it's wrong.

What the what lol? You're saying everything your grandma or mom or whomever made when you were a kid came out of a book? That everything you make is prepared by someone else's standard? There is no one right way to do things is all I said. If someone likes more or less of something and it works for them that doesn't mean it's wrong.

This is my first attempt at making a Pizza Hut pan pizza clone. I generally make New York-style pizzas but my family loves Pizza Hut. The recipe I used for this was the 22 ounce scaled version that Pete-zza calculated in another thread. My directions are as follows:

The yeast was added to the water and allowed to activate and dissolve for 10 minutes. Next, I mixed in the salt, sugar, and dry non-fat milk. This combination was poured into a KitchenAid mixer followed by flour and vegetable oil. After a 10 minute kneed using the hook attachment, I let the dough rest, covered, inside the mixing bowl for 10 minutes before rolling it out into a 12-inch circle. The dough was then placed into a Chicago Metallic Non Stick 14-Inch Deep Dish Pizza Pan (epicalien recommended this pan earlier in this thread) with 4 ounces of vegetable oil placed in the bottom. The top was covered using plastic wrap and the dough was proofed for 1 hour. Afterwards, I placed the dough into the refrigerator for approximately 12 hours. It was removed 2 hours before baking.

I preheated the oven to 500F with a FibraMent stone placed on the middle rack. Before topping, I slightly depressed the middle of the dough, leaving a 1 inch edge-crust. The pizza was topped with Jackie Tran's sauce recipe, which was a near-perfect imitation of Pizza Hut's. I used 2 cups of low moisture part skim mozzarella (though I saw an ex-Pizza Hut employee say that they used 3 cups on their large pan pizzas, 4.5 if it's a cheese pizza). Half of the cheese was put on top of the sauce, followed by diced onions and green peppers, then the other half of the cheese. I finished topping it with pepperonis. Before going into the oven, I sprayed the edge crust with a vegetable oil cooking spray. The pizza was baked for 12 minutes on the stone.

The pizza turned out great and it will be a recipe that I try again in the future. Thanks to everyone who put in effort on cloning this!

Peter.

I want to make this one but ferment time is only 12hrs. I want to do a 24hr cold ferment instead. How should I adjust the yeast?

I want to make this one but ferment time is only 12hrs. I want to do a 24hr cold ferment instead. How should I adjust the yeast?

Nate,

The answer depends on whether you make your dough in the same way and under the same conditions as xsosx did. While we know how xsosx made and managed the dough for his pizza, we don't know at what temperature the dough fermented. We can only assume that his dough went from room temperature into a refrigerator that might have been at around 40 degrees F. If you make and manage your dough exactly like xsosx did and your refrigerator temperature is around 40 degrees F, I would simply cut the amount of ADY in half, to reflect your longer fermentation window. If your refrigerator temperature runs higher or lower than normal, you will have to tweak the amount of ADY in one direction or the other to compensate.

The answer depends on whether you make your dough in the same way and under the same conditions as xsosx did. While we know how xsosx made and managed the dough for his pizza, we don't know at what temperature the dough fermented. We can only assume that his dough went from room temperature into a refrigerator that might have been at around 40 degrees F. If you make and manage your dough exactly like xsosx did and your refrigerator temperature is around 40 degrees F, I would simply cut the amount of ADY in half, to reflect your longer fermentation window. If your refrigerator temperature runs higher or lower than normal, you will have to tweak the amount of ADY in one direction or the other to compensate.

I want to make a 12' pie using the pan below. Is your recipe for a 12' or 14'? I also forgot to mention I will be using IDY instead. How does that change my yeast amount for a 24hr ferment?

Nate,

The recipe you referenced is for a 14" pan. For the 12" pan, you perhaps want to use the recipe as recited at Reply 12 at http://www.pizzamaking.com/forum/index.php/topic,4607.msg62351.html#msg62351. The amount of yeast (ADY) for the 12" pan recipe is 1.18518%. That converts to about 0.90% IDY. So long as you make and manage the dough like xsosx did, and assuming roughly the same temperatures, I would cut the 0.90% figure in half, or 0.45% IDY.

Do u think this aluminum American metal craft or my dark Chicago metallic pan will produce the best results? I want to also make a test pizza in a 9in pan. I saw in another thread u referenced that a 14in was 22oz, 12in was 16oz. Am I to assume that a 9in would be 9-10oz?

Do u think this aluminum American metal craft or my dark Chicago metallic pan will produce the best results? I want to also make a test pizza in a 9in pan. I saw in another thread u referenced that a 14in was 22oz, 12in was 16oz. Am I to assume that a 9in would be 9-10oz?

To make a 9" pizza gets to be tricky because the size of the dough piece is smaller than the size of the pan. This issue was discussed at Reply 136 at http://www.pizzamaking.com/forum/index.php/topic,213.msg84113.html#msg84113. If you read Reply 136 and the following posts up to and including Reply 140, you will see how to modify the original dough formulation for the 9" pan. You will have to use the thickness factor approach.

I ended up going with 9.5oz and it definitely wasnt enough because my patty was only 1/4in thick. I read u want 1/2 to 3/4. Also it took 5hrs to rise enough to touch the sides of the pan. I'm gonna bake this tonight and probably up yeast to .90%.

Here is my first attempt. I over baked it by 3 mins I think because the bottom was alot darker than the sides. I was going for more color on the crust. 15 min. Over sauced it as well. Also it was only half the thickness of what it's supposed to be since I came up short on the recipe and yeast. Live and learn.

I doubt that there is any no-knead dough involved. PH went to frozen dough for its pan pizzas many years ago. The only places I am aware of that use fresh dough are PH stores outside of the U.S. and Canada.

I doubt that there is any no-knead dough involved. PH went to frozen dough for its pan pizzas many years ago. The only places I am aware of that use fresh dough are PH stores outside of the U.S. and Canada.

Peter

The texture to me seems to have a structure similar to no-knead. I worked at one when I was a teenager some 20 years ago. The frozen puck was perhaps 1/10th the size of a finished pie. It was kneaded perhaps, but I am thinking not just to keep the size down for shipping, though perhaps it could be compressed after kneading.

Here is a version of "pizza hut origial pan pizza" that I came across. Don't ask how I got it or else I'd have to kill ya I don't know if this is anything close to what you pizza hutters are making or using, so I can't vouch for it's authenticity. I haven't tried it.

Put yeast, sugar, salt, and dry milk in a large (2 qt.) bowl. Add water and stir to mix well. Allow to sit for two minutes. Add oil and stir again. Add flour and stir until dough forms and flour is absorbed. Turn out on to a flat surface and knead for about 10 minutes.

Divide dough into three balls. In three 9" cake pans, put 3 Oz. of oil in each making sure it is spread evenly. Using a rolling pin, roll out each dough ball to about a 9" circle. Place in cake pans. Spray the outter edge of dough with Pam. Cover with a plate. Place in warm area and allow to rise for 1 to 1 1/2 hours.